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Big Batch Mexican Roast Recipe

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This recipe for Big Batch Mexican Roast, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Great Aunt Jennie Walker
Added: Thursday, November 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 chuck roast(4-5 lbs.)
1 T. Chili powder
1 tsp. ground cumin
1 tsp. onion powder
1 tsp. garlic powder
2 cans Mexican-style stewed tomatoes

Directions:
Directions:
Trim any excess fat from the roast and discard. Place it in the bottom of a large slow cooker. Mix all the spices together and spread over the roast. Add both cans of tomatoes, with their juice, pouring them around the roast, not over the top. Cover the cooker and cook on low 8-10 lbs. Shred the beef using 2 forks and stir well. Serve immediately. You can cool and freeze with the juices up to 2-3 mos.

Personal Notes:
Personal Notes:
This is so easy to make and very tasty. I served with Yellow Rice, Mixed Vegetable and Slaw.

 

 

 

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